Signature Dishes That Matter (Hardback)Mitchell Davis (author of introduction), Christine Muhlke (author of contributions), Richard Vines (author of contributions), Susan Jung (author of contributions), Andrea Petrini (author of contributions), Howie Kahn (author of contributions), Pat Nourse (author of contributions), Diego Salazar (author of contributions)
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Combining recipe guide with culinary and social history, this sumptuous offering from Phaidon deconstructs the most iconic and influential dishes from hundreds of years of fine dining. Discover the secrets of familiar classics and marvel at the innovation of contemporary haute cuisine in a lovingly curated and stunningly produced volume.
A global celebration of the iconic restaurant dishes that defined the course of culinary history over the past 300 years
Today's food-lovers often travel the globe to enjoy the food of acclaimed chefs. Yet the tradition of seeking out unforgettable dining experiences goes back centuries, and this gorgeous book reveals the closely held secrets behind the world's most iconic recipes - dishes that put restaurants on the map, from 19thcentury fine dining and popular classics, to today's most innovative kitchens, both high-end and casual. Curated by experts and organized chronologically, it's both a landmark cookbook and a fascinating cultural history of dining out.
The narrative texts are by Christine Muhlke, the foreword by Mitchell Davis, and illustrations by Adriano Rampazzo
Publisher: Phaidon Press Ltd
Number of pages: 448
Weight: 300 g
Dimensions: 270 x 205 x 38 mm
'A definitive canon of cuisine.' - Mitchell Davis
'It's a fascinating, easy read about the origins of dishes that have become part of the culinary vernacular... It's a celebration of dishes that define cultures, eras and peoples.' - The Globe & Mail
'Traces the surprising histories of famous dishes.' - Atlas Obscura
'Engrossing and cheerfully illustrated... Curated by culinary heavy hitters.' - Galerie Magazine
'In this essential lesson in culinary history... Devotees of food history will want to order a copy of this one post-haste.' - Vogue Online
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